manager food handler card
What event would require a food worker to restock a pot of soup at a self-service
station? ** Answ** The handle of the soup fell in
What must a manager do after locating food in his establishment that has been recalled
** Answ** Store it in a separate area
A food worker cleans his hands using a hand antiseptic after using the bathroom.
What should the manager ask him to do? ** Answ** Wash his hands in a
handwashing sink
Which practice requires a variance based on a HAACP plan for regulatory compliance?
** Answ** Smoking Salmon for preservation
A food worker comes to work saying she doesn't feel very well, and she is visibly
jaundiced.
What must the manager do? ** Answ** send home
An employee is cooking roast beef in the oven
What temperature must the roast beef reach for at least 4 minutes while cooking? **
Answ** 145 F
A food worker at a bar was diagnosed with E. Coli and has not shown symptoms for a
couple of days
What must her manager do? ** Answ** Restrict until regulatory approval is
obtained?
What is required in a toilet room for women? ** Answ** Tampon Trash
In which area of a food establishment is a service animal allowed? ** Answ** Dining
room
A catering company is providing lunch to a nursing home.
Which food item can be served ** Answ** Grilled Salom
Which confirmed food pathogen infection must a manager report to the regulatory
authority? ** Answ** Salmonella
A food worker brings in personal medicine for use during the shift
How must the medicine be labeled? ** Answ** Manufacturers label
An employee has cooled a pan of mashed potatoes from 135 to 68 in two hours.
For assistance with assignments contact
, How much time does she have left to cool the mashed potatoes to 41? ** Answ** 4
hours
A food worker needs to measure the temperature of a casserole. Where must the
thermometer be placed when measuring this cooking temperature? ** Answ** In
several areas
What is the required clearance between the floor and a stove? ** Answ** 6 inches
Food workers open a bulk container of commercially prepared potato salad. They place
salad into different containers.
Based on which day(Day 1) should the salad be date marked? ** Answ** day of
opening as day 1
How should a food manager prevent cross-contact? ** Answ** use designated
equipment for preparing alergen-free meals
Which practice could cause cross-contact with one of the eight major food allergens?
** Answ** eggs
Which food item is permitted to be re-served if it is not used my a customer? **
Answ** salt packets
What is the maximum internal temperature requirement for cold holding chopped ham
on a salad bar? ** Answ** 41
Which of the following practices helps control cross-contamination? ** Answ**
Storing utensils with the handle up.
Which confirmed food worker illness must a manager report to the regulatory authority?
** Answ** Norovirus, Hepatitis A, Shigella, Salmonella, or E. coli infection.
Employees frequently use a chlorine spray to sanitize
counters. Where can they store the spray between uses? ** Answ** Seperate from
food
A food worker is preparing a sanitizing solution to clean and sanitize food-contact
surfaced throughout his eight-hour shift.
What is the correct process for testing the sanitizer concentration? ** Answ** Use
the solution test kit and retest it throughout the shift according to the manufacturer
directions.
Which action should be taken to prevent intentional food contamination of incoming
products? ** Answ** Inspecting incoming products for signs of tampering.
A manager is installing a new buffet line?
For assistance with assignments contact
What event would require a food worker to restock a pot of soup at a self-service
station? ** Answ** The handle of the soup fell in
What must a manager do after locating food in his establishment that has been recalled
** Answ** Store it in a separate area
A food worker cleans his hands using a hand antiseptic after using the bathroom.
What should the manager ask him to do? ** Answ** Wash his hands in a
handwashing sink
Which practice requires a variance based on a HAACP plan for regulatory compliance?
** Answ** Smoking Salmon for preservation
A food worker comes to work saying she doesn't feel very well, and she is visibly
jaundiced.
What must the manager do? ** Answ** send home
An employee is cooking roast beef in the oven
What temperature must the roast beef reach for at least 4 minutes while cooking? **
Answ** 145 F
A food worker at a bar was diagnosed with E. Coli and has not shown symptoms for a
couple of days
What must her manager do? ** Answ** Restrict until regulatory approval is
obtained?
What is required in a toilet room for women? ** Answ** Tampon Trash
In which area of a food establishment is a service animal allowed? ** Answ** Dining
room
A catering company is providing lunch to a nursing home.
Which food item can be served ** Answ** Grilled Salom
Which confirmed food pathogen infection must a manager report to the regulatory
authority? ** Answ** Salmonella
A food worker brings in personal medicine for use during the shift
How must the medicine be labeled? ** Answ** Manufacturers label
An employee has cooled a pan of mashed potatoes from 135 to 68 in two hours.
For assistance with assignments contact
, How much time does she have left to cool the mashed potatoes to 41? ** Answ** 4
hours
A food worker needs to measure the temperature of a casserole. Where must the
thermometer be placed when measuring this cooking temperature? ** Answ** In
several areas
What is the required clearance between the floor and a stove? ** Answ** 6 inches
Food workers open a bulk container of commercially prepared potato salad. They place
salad into different containers.
Based on which day(Day 1) should the salad be date marked? ** Answ** day of
opening as day 1
How should a food manager prevent cross-contact? ** Answ** use designated
equipment for preparing alergen-free meals
Which practice could cause cross-contact with one of the eight major food allergens?
** Answ** eggs
Which food item is permitted to be re-served if it is not used my a customer? **
Answ** salt packets
What is the maximum internal temperature requirement for cold holding chopped ham
on a salad bar? ** Answ** 41
Which of the following practices helps control cross-contamination? ** Answ**
Storing utensils with the handle up.
Which confirmed food worker illness must a manager report to the regulatory authority?
** Answ** Norovirus, Hepatitis A, Shigella, Salmonella, or E. coli infection.
Employees frequently use a chlorine spray to sanitize
counters. Where can they store the spray between uses? ** Answ** Seperate from
food
A food worker is preparing a sanitizing solution to clean and sanitize food-contact
surfaced throughout his eight-hour shift.
What is the correct process for testing the sanitizer concentration? ** Answ** Use
the solution test kit and retest it throughout the shift according to the manufacturer
directions.
Which action should be taken to prevent intentional food contamination of incoming
products? ** Answ** Inspecting incoming products for signs of tampering.
A manager is installing a new buffet line?
For assistance with assignments contact
